Variety to Serving Appetizing Salted caramel torte
Wishing to eat Salted caramel torte a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful procedures on cooking a Salted caramel torte like a famous chef made.
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To cook an extraordinary Salted caramel torte, here are the ingridients needed:
- Take 175 g of hobnob biscuits.
- Get 85 g of melted butter.
- You need 397 g of tin of carnation caramel.
- You need 1 tsp of sea salt.
- Provide 300 g of chocolate.
- You need 600 ml of double cream.
- You need 25 g of icing sugar.
- Use 2 teaspoons of vanilla essence.
- Prepare of Chocolate to decorate.
After preparing the ingridients, next you are good to cook your appetizing Salted caramel torte by following the procedures below:
- Put your hobnobs in a bag and smash into crumbs, melt the butter and mix together.
- Line your tin and add in the biscuit mix, push down firmly and place in the fridge to harden..
- Add the salt into your caramel and mix well. Save a couple of tablespoons of caramel in a cup to decorate. Pour the rest onto your base leaving a 1-2cm ring around the edge of just biscuit. place in the fridge for 20 minutes..
- Melt the chocolate in a bowl over a saucepan slowly. Once the chocolate has fully melted, turn off the heat and slowly add in the cream..
- Sift in the icing sugar and add in the vanilla..
- Leave in the fridge for at least 5 hours but ideally 24 hours to set. Decorate as you like. I’ve used salted caramel chocolate and pretzels..
Salted caramel chocolate torte- my flatmate bought little squares of this and it is AMAZING! Indulge guests at your next party with this impressive dessert. Indulge in this salted caramel tart recipe at Tesco Real Food. This deliciously decadent dessert is An elegant and sumptuous salted caramel tart with a rich chocolate ganache topping, perfect for a. Serving hand-crafted ice cream made from scratch with superlative ingredients.
Recipe : Salted caramel torte
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step by step to make Salted caramel torte
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